Purification and characterization of an invertase from Candida utilis: comparison with natural and recombinant yeast invertases-Reference-Cited by-同舟云学术

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Purification and characterization of an invertase from Candida utilis: comparison with natural and recombinant yeast invertases

Published:1997-02 Issue:1 Volume:53 Page:67-74
ISSN:0168-1656
Container-title:Journal of Biotechnology
language:en
Short-container-title:Journal of Biotechnology

Author:

Chávez Francisco P,Rodriguez Luis,Dı́az Joaquı́n,Delgado Julio M,Cremata José A

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology,Bioengineering

Reference26 articles.

1. Boddy, L.M., Bergès, T., Barreau, C., Vainstein, M.H., Dobson, M.J., Ballance, D.J. and Peberdy, J.F. (1993) Purification and characterization of an Aspergillus niger invertase and its DNA sequence. Curr. Genet. 24, 60–66.

2. Boze, H., Moulin, G. and Galzy P. (1994) Production of food and fodder yeast. Crit. Rev. Biotechnol. 12, 65–86.

3. Carlson, M. and Bostein, D. (1982) Two differentially regulated mRNAs with different 5′ ends encode secreted and intracellular forms of yeast invertase. Cell 28, 145–154.

4. Carlson, M., Osmond, B.C., Kustu, S. and Bostein, D. (1983) The secreted form of invertase in Saccharomyces cerevisiae is synthesized from mRNA encoding a signal sequence. Mol. Cell Biol. 5, 2521–2526.

5. Chomczynski, P. (1992) One hour downward alkaline capillary transfer for blotting DNA and RNA. Anal. Biochem. 201, 134–139.

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3. ATPS: “Aqueous two-phase system” as the “answer to protein separation” for protein-processing food industry;Critical Reviews in Food Science and Nutrition;2018-07-16

4. Purification and biochemical characterization of an extracellular β-d-fructofuranosidase from Aspergillus sp.;3 Biotech;2018-01-20

5. Invertase: An Enzyme with Importance in Confectionery Food Industry;Enzymes in Food Technology;2018

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